Maillard browning sugars

Mestdagh, F., Wilde, T. D., Castelein, P, Nemeth, O., Peteghem, C. V., Meulenaer, B. D. (2008). Impaet of the reducing sugars on the relationship between aerylamide and maillard browning in French fries. Eur Food Res... 

In order to evaluate the best temperature and time of baking process, Silva et al. (2008) used an expert panel to analyze seven descriptors, including dried fruit, nutty, baked, oak, mushroom, and brown sugar. The optimal temperature and time of baking process respecting the specificity of Madeira winemaking are considered 45 °C for 4 months. On the basis of aroma extract dilution analysis (AEDA), several Maillard byproducts, such as Sotolon, 2-furfural, 5-methyl-2-furfural, 5-ethoxy-methyl-2-furfural, methional, and phenylacetaldehyde, were identified in both Malvasia and Sercial wines under study which may explain the baked, brown sugar, and nutty odor descriptors. 

Figure 1. Sugar-amine Maillard browning reactions Two pathways to melanoidins and byproducts. (Reprinted with permission from ref. 12. Copyright 1967 Avi Publishing.)...

G.-C. Yen, L. C. Tsai, and J.-D. Lii, Antimutagenic effect of Maillard browning products obtained from amino acids and sugars, Food Chem. Toxic., 1992, 30, 127-132. 

Trehalose is a nonreducing sugar and therefore does not react with amino acids ot proteins as a part of Maillard browning. It is relatively stable under low-pH conditions compared to other disaccharides. 

The Maillard browning reaction is also often implicated in the development of mutagens in heated foods. Dichloromethane extracts of browning reaction model systems (heated sugar plus amine mixtures) are mutagenic in the Ames test using... 

Since a large variety of constituents are produced by the Maillard browning reaction involving reducing sugars and amino acids (free and peptide-bond), these chemicals include many nitro-soable compounds (l), particularly, the Amadori confounds (l-amino-... 

The extent of browning seems to vary to the initial concentrations and ratio of the reactants. O Brian and Morrisey [172] stated that, an excess of reducing sugar over amino compound promotes the rate of Maillard browning, since there are mechanistic differences in the destruction of sugar compared... 

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